1. Color and Solubility.

Materials Needed :10 ml HCL graduated cylinder, test tubes, funnel,

fructose, sucrose, glucose, maltose, starch and galactose in all equal amounts using
spatula.
1. Transfer in test tubes all the sugar samples.
2. Put 10 ml HCL in all test tubes.
3. Observe the HCL and the sugar combination. Take note of the color and
solubility.

Sugars Glucose Sucrose Maltose Fructose Galactose Starch

Color Clear Clear Clear Dark Cloudy Clear to

Brown Cloudy

shake 5x (note Soluble/ Partially Soluble Soluble/ Partially Soluble/ Insoluble

the consistency Completely Completel Soluble Completely
dissolve y dissolve dissolve

Conclusion: Sugar dissolves in water because energy is given off when the
slightly polar sugar molecules form intermolecular bonds with the polar
water molecules.. When one of these
solids’ dissolves in water, the ions that form the solid are released into
solution, where they become associated with the polar solvent molecules

Materials Needed: 70% Alcohol, graduated cylinder, test tubes, funnel,

fructose, sucrose, glucose, maltose, starch and galactose in all equal amounts
using spatula.
1. Transfer in test tubes all the sugar samples.
2. Put 10ml alcohol in all test tubes.
3. Observe the alcohol and the sugar combination. Take note of the color and solubility.

Sugars Glucose Sucrose Maltose Fructose Galactose Starch

Color Cloudy Cloudy Clear Dark Clear More cloudy

(solute Brown (solutes compare to
settle at the settle at the starch
bottom) bottom) dissolve in
water

Shake 5x (note Soluble/ Partially Insoluble Partially Insoluble Insoluble

the Completely soluble Soluble
consistency) dissolve

Conclusion: Hydrochloric acid is polar, so there are interactions between electric charges between
them. Once dissolved, the hydrogen is not held to the chlorine that strongly (there is a high ionic
component, and chlorine is a large atom), so the bond becomes truly ionic. Hydrochloric acid is
even used to process sugar and make gelatin.
 III Materials Needed: 70% Alcohol, graduated cylinder, test tubes, funnel,
fructose, sucrose, glucose, maltose, starch and galactose in all equal amounts
using spatula.
1. Transfer in test tubes all the sugar samples.
2. Put 10ml alcohol in all test tubes.
3. Observe the alcohol and the sugar combination. Take note of the color and solubility.

SUGARS Glucose Sucrose Maltose Fructose Galactose Starch

Color Clear Clear Clear Dark Clear Cloudy

(Solutes settle (solutes (solutes Brow (solutes
at the settle at the settle at n settle at the
bottom.) bottom) the bottom)
bottom)
Shake 5x Insoluble Insoluble Insoluble Partiall Insoluble Insoluble
(note the y
consistency) Soluble

Conclusion: Sugar dissolves well in water because water is very polar and interacts
with the polar areas of sucrose. Sugar does not dissolve very well in alcohol because alcohol has
a large part that is pretty non- polar.

A. IGNITION TEST
1. Place a small amount of starch enough to cover the bottom of a porcelain
crucible.
2. Heat gently at first and then more strongly until the bottom of the
crucible becomes red hot.
3. Did the sample…
a. melt: No
b. bubble: None
c. smoke: Yes
d. catch fire: Yes
e. changed color: Yes
f. gave off any color: Charred Black
g. left any residue: Yes

Result: Starch is an important basic raw material widely used in food, beverage, candy,
chemical, paper, textile, pharmaceutical and cosmetic, biodegradable materials and other
industries. Starch is prone to burning and explosion, so it is meaningful to study the minimum
ignition energy of starch. The minimum ignition energy is the minimum spark energy that can
ignite dust and maintain combustion. Ignition energy has a significant effect on dust explosion
behavior. An important criterion for judging the danger of a certain dust explosion is its ignition
sensitivity and ignition sensitivity is usually described by the minimum ignition energy, therefore
mastering the change law of minimum ignition energy of dust is one of the important
prerequisites to prevent dust explosion accidents.
 Carbohydrates have six major functions within the body:

Providing energy and

regulation of blood glucose.
Sparing the use of proteins
for energy.
Breakdown of fatty acids
and preventing ketosis.
Biological recognition
Breakdown of fatty acids
and preventing ketosis.
Biological recognition
processes.
Flavor and Sweeteners.
Dietary fiber.Diabetes
mellitus, commonly known
as diabetes, is a metabolic
disease that causes high
blood sugar. The hormone
insulin moves sugar from
the blood into your cells to
be stored or used for
energy. With diabetes, your
body either doesn't make
enough insulin or can't
effectively use the insulin it
does make

1. What are carbohydrates?

- Referred to as “hydrates of carbon” because the general formula of these

compounds was CnH2n)n or Cn(H2)n . These are compounds which are either
polyhydroxy aldehydes or polyhydroxy ketone or a compound yields either or
both of this hydrolysis. These are also product of photosynthesis, where
inorganic carbon dioxide becomes organic carbon with the utilization of solar
energy, accompanied by the release of oxygen gas

2. What are the elements of carbohydrates?

- Carbohydrates contain only carbon, hydrogen and oxygen atoms; prior to any
oxidation or reduction, most have the empirical formula Cm(H2O)n

3. Summarize the general characteristics of carbohydrates.

- A carbohydrate is a simple sugar. Its basic structure is composed of the elements
carbon, hydrogen and oxygen, with generally twice the hydrogen as carbon and
oxygen. In its simplest form, a carbohydrate is a chain of sugar molecules called
monosaccharides. When these simple sugars are combined, you get disaccharides,
oligosaccharides and polysaccharides

4. What are the functions of carbohydrates?